3 - to 4 - pound venison
rump or round roast
4 tablespoons of bacon drippings
1 ½ cups onion, chopped
2 to 3 cups Texas-Style BBQ Sauce (See Recipe
Below)
1 ½ cups green bell peppers, chopped
16 small white onions
Whole mushrooms, if desired In
a heavy Dutch oven or large heavy pot with cover,
heat the bacon drippings and brown the meat
on all sides. Move to the rim of the pot; add
the onion and sauté lightly. Cover the roast
with the Texas-Style BBQ sauce, add the green
pepper and simmer 3 hours or more, until meat
is tender. During the last hour of cooking,
add the small white onions and mushrooms, if
desired. Serves 4 to 6.
BBQ
Sauce with a Zip
-
½
cup ketchup
-
¼
cup apple cider vinegar
-
¼
cup light vegetable oil
-
2
tablespoons light brown sugar
-
½
envelope dry onion soup mix
-
1
tablespoon prepared country mustard (stone
ground with horseradish)
-
1
clove garlic, minced or ¼ teaspoon garlic
powder
-
½
cup water
-
1
tablespoon liquid smoke (optional)
-
Prepared
hot pepper sauce (optional)
Combine
all ingredients in a small saucepan; bring
to boiling; lower heat and simmer about 10
minutes. Cool before using. This will yield
about 2 cups and will marinate about 2 pounds
of game kabobs.
If
you like your BBQ Sauce more Texas Style,
i.e., hot and smoky, add 1 tablespoon of liquid
smoke and a few dashes or more of hot pepper
sauce.
|
This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
|
